Smashing Pumpkin Soup

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the pumpkin, cut into coarse slices and remove the seeds with a tablespoon. Cut pumpkin slices with skin into pieces. Peel, wash and chop potatoes. Peel onion and chop into large pieces.

2. 2

   Peel the ginger. Wash the chillies, halve them lengthwise and remove the seeds. 1⁄2 Cut the chili into thin strips, chop the other half with the ginger.

3. 3

   Roast pumpkin seeds in a large pot without fat. Take out, let cool and chop coarsely. Heat the oil in the pot. Fry onion, ginger and chopped chilli briefly. Add the pumpkin and potatoes and stir-fry for about 5 minutes.

4. 4

   Add 750 ml water, stir in the stock and bring to the boil. Cook over medium heat for about 25 minutes until the pumpkin is soft.

5. 5

   Whip half of the cream until semi-stiff. Finely puree the soup, stir in the rest of the cream. Season to taste with salt and pepper. Arrange in soup bowls or plates. Stir in the whipped cream with a small spoon.

6. 6

   Sprinkle with pumpkin seeds, chilli strips and coriander as desired.